Gochujang Sloppy Joes

Gochujang Sloppy Joes

By HANA ASBRINK
Total time 35 minutes
Serves 4

When I was growing up, Manwich, the canned sloppy joe sauce, was a family favorite for making and enjoying quick skillet meals. My still-speedy take uses gochujang for a smoky, spicy undertone. Treat this recipe as a way to hone your ideal levels of heat and sweetness by playing with the amount of gochujang, ketchup, and vinegar. Potato buns provide an ideal soft landing and cold pickle spears are a bright, crunchy counterpoint. When it comes to sloppy joes, the sloppier the better, so be sure to load up those buns and arm yourself with plenty of napkins!

Ingredients

INGREDIENTS

3 Tbsp. Jayone Gochujang
1 Tbsp. vegetable oil

1 lb. ground beef (ideally 20% fat)

11⁄2 tsp. Diamond Crystal or 3⁄4 tsp.
Morton kosher salt, divided, plus more

Freshly ground pepper

1 medium green bell pepper, halved,
ribs and seeds removed, chopped

1 medium onion, chopped

6–8 garlic cloves, finely grated
2 Tbsp. ketchup

1 Tbsp. dark brown sugar

1 Tbsp. soy sauce

1 Tbsp. Worcestershire sauce

1 tsp. yellow mustard

1 15-oz. can tomato sauce

1 Tbsp. balsamic vinegar

4 potato rolls, split

Kosher dill spears and potato chips
(for serving; optional)

Preparation

STEP 1

Heat oil in a large skillet over medium-
high. Add ground beef, spreading out
in a single layer; sprinkle with 1 tsp.
Diamond Crystal or 1⁄2 tsp. Morton
kosher salt and season with pepper.
Cook, undisturbed, until a light brown
crust forms underneath, about 3 minutes.
Continue to cook, breaking up into
small pieces with a wooden spoon,
until almost completely brown all the
way through, about 3 minutes more.

STEP 2

Push meat to one side of pan. Reduce heat
to medium and add bell pepper, onion,
garlic, and 1⁄2 tsp. Diamond Crystal or
1⁄4 tsp. Morton kosher salt to pan on empty
side; season with pepper. Cook, stirring
often, until vegetables are softened, about
5 minutes. Add gochujang, ketchup, brown
sugar, soy sauce, Worcestershire sauce,
and yellow mustard and stir to combine all
ingredients. Add tomato sauce and 1⁄4 cup
water and stir again to combine. Bring to
a simmer and reduce heat to medium-low.
Cook, stirring and scraping up any brown
bits stuck to bottom of pan, until thick and
saucy, 10–12 minutes. Remove beef mixture
from heat and stir in vinegar. Taste and
season with more salt and pepper.

STEP 3

Divide beef mixture among bottoms
of potato rolls; close up sloppy joes.
Serve with dill spears and potato chips
if desired.

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